The Compassionate Vegan

The Compassionate Vegan

I feel like I need to let everyone in on why the blog hasn't been updated frequently. Drum roll, Please..... The excitement is that Bruce, some friends and I are building an online community that will be a social network for vegans, vegetarians and the veg curious. There will be a social network, all of my recipes, a what's in your fridge tool, vegan living, activism and vegan health. We will be including a mentor program, so if you need a sponsor or would like to be a sponsor let me know.

We're turning the organization (since we now have our EIN) into a non-profit that will educate those who want to learn about vegan living, including animal rights and sustainability.

All of that being said, now all of the back paper work is moving forward. While we do this all of our outreach has continued on. I've started doing cooking workshops (like a home ec. class), our tabling events are going to start in May and we still have the plant strong classes. All Free, and that's the way we will continue to survive. With donations and some funding through VegFund.

Hope you are all excited to be apart of this and I'm happy to announce: Coming Soon www.thecompassionatevegan.com

Southwestern Breakfast Hash

Southwestern Breakfast Hash
Vegan; Serves 4

Okay, so I know what you are thinking. But, sometimes you want breakfast for dinner or just need a really yummy idea for any meal.

3 Tbs. canola oil
1/2 tsp. ground cumin
1 jalapeno, seeded and finely diced
1 small garlic clove, minced
1 Tbs. of minced onion (Any time a recipe calls for a whole onion, I cut it down to fit my taste)
8 oz. yellow pear tomatoes
4 mushrooms, sliced (Any kind will work)
5 asparagus, sliced in 1 inch pieces
1 15 oz. can black beans, drained and rinsed
2 tsp. nutritional yeast seasoning
1 8 oz. package of tofu, pressed and crumbled
1 medium zucchini, coarsely chopped
Coarse salt and freshly ground black pepper

1. Heat 2 Tbs. oil in a large saucepan over medium-high heat. Add cumin, garlic and onion; cook until fragrant, about 30 seconds.

2. Heat remaining oil over medium heat. Cook jalapeno, zucchini, mushrooms, asparagus, tomatoes, beans, yeast, and tofu, stirring until tomatoes begin to break down, 5 to 7 minutes. Season with salt and pepper. This is great to serve as tacos....

Quiona Mixed Veggie Salad

Quinoa Mixed Veggie Salad
Vegan; 30 minutes or fewer

I'm an advocate for using what you have on hand when it comes to cooking, especially when you're at a loss for ideas regarding a fabulous (simple) dinner.... So, when Bruce let's in that he wants something light, it at least steers me in the right direction.
1 cup quinoa
6 spears of asparagus cut, about 1 inch pieces
3 sweet red and yellow peppers, cut and seeded (I cut them in half moon)
2 baby portabella mushrooms, sliced
2 Tbs. onion, chopped finely
1 tsp. garlic, minced
1 1/2 cups of vegetable broth
1/2 cup carrot juice
thyme, to taste
roasted bell pepper and garlic spice, to taste
crushed red pepper, to taste

1. In pot add the quiona with 1 cup vegetable broth and 1/2 cup carrot juice. (Living in Colorado, I've noticed that I've had to add extra liquid to everything, so this is a good measurement for a lower altitude.) Bring to a boil, then reduce heat and simmer till liquid is absorbed.
2. In a pan, over medium heat, add 1/2 cup vegetable broth, garlic and onion. Sauté till onion is translucent, about 2 minutes, add mushrooms, and sauté for about 3-4 minutes. Add asparagus, peppers, thyme, garlic spice and crushed red pepper, cooking for about 2-3 minutes more, or until tender.
3. Mix quiona with vegetable mixture and save warm with some crusty bread. (I served it with rosemary sourdough with earth balance and garlic powder toasted.)

Beer Battered Tofu & Veggies with Sweet Chili Sauce

Beer Battered Tofu & Veggies with Sweet Chili Sauce

For those who know me well, you know I'm not one to crave deep fried foods. Nor, am I one to use a lot of oil in my cooking, however I've been craving a deeply encrusted tofu dish. Bruce loved all of it, always one to be up for a gourmet meal. This dish stands alone perfectly with the chili sauce.
While I was prepping the chili sauce, I had the tofu between two plates with a can or jar of whatever you have that is 8 oz. or heavier. This squeezes/presses out the extra liquid from the tofu, without a lot of hands on. (It took about 30 minutes to prep and cook the entire meal.)

Sweet Chili Sauce
Vegan; Serves 4

(Before I started cleaning the veggies, I prepped the sauce. I put all of the ingredients {except the liquids} in a bowl and set aside until I put the tofu and veggies in the pan. I wanted the sauce and the tofu to be done at about the same time.)

3 Tbs red curry paste (hot ground-I went with a red curry paste, since the chili paste had shrimp.)
2 tsps minced garlic
1/2 cup rice wine vinegar
2/3 cup water
1/3 cup sugar (I used a little over 1/3 cup, and could have cut it to the 1/3 cup)
1 tsp salt
4 tsps cornstarch
4 tbsps chopped cilantro

1. Combine everything, except cilantro, in a small sauce pan and mix.
2. Once blended, bring to a boil, reduce heat and simmer about 5 minutes.
3. Remove from heat and stir in cilantro.

Beer Battered Tofu & Veggies
Vegan; Serves 4
1 (14 oz) package of drained extra firm tofu
1 (12 oz) can cheap beer (I used a blond lager)
1 1/2 cups flour (I used 1 cup of whole wheat, and 1/2 cup of all purpose)
1 1/2 cups cornmeal
1 Tbs garlic pepper seasoning (I used a roasted red bell pepper with garlic)
1/2 Tbs oregano and 1/2 Tbs of thyme (I put both in 1 Tbs. measuring spoon)
1/4 teaspoon salt (I used a little less)
1/2 teaspoon garlic powder
3/4 cup canola oil
Use veggies you have on hand, I used asparagus and baby portobello mushrooms. Sweet potato and zucchini would be great, too.....

Directions:
1. Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
2. On a large plate, mix remaining 6 ingredients.
3. Cut tofu into 1/4 inch thick slices. Clean/cut veggies (I left the mushrooms whole and cut the asparagus "butt" ends off.)
4. Heat oil in heavy skillet or cast iron pan. Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
5. Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
6. Serve with sweet chili sauce, and enjoy!

Peas, Carrots, and Tempeh with Miso-Almond Sauce

Peas, Carrots, and Tempeh with Miso-Almond Sauce
Vegan; 30 minutes; Serves 4

There are those who like to follow a recipe to the last minced piece of garlic and there are those who look at a recipe and see how it can be better. I never judge-I want everyone to see that they have a great chef inside that is waiting to zest the lime and ginger when the recipe calls for none or diced....

So, when I made this recipe, I used what I had on hand and didn't really follow the recipe. It still came out wonderful, I know this since there weren't any left overs the next day.

1 cup quinoa (I used bulgur wheat)
3 Tbs. almond butter
2 Tbs. lemon or lime juice (I used the lime-and zested the peel)
1 Tbs. yellow miso (I used soy sauce)
1 Tbs. grated fresh ginger (I zested mine, and used a tad bit more)
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil (I used canola-organic)
1 8 oz. pkg. plain tempeh, cubed (I used extra firm tofu)
4 carrots, halved and sliced into half-moons (1 3/4 cups) (I used red and orange sweet bell peppers-sliced the same way)
1 lb. sugar snap peas (2 1/2 cups) (I used frozen green beans-organic)

1. Bring 2 cups water to boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, let stand 5 minutes.

2. Whisk together almond butter, lemon juice (lime juice and zest), miso, ginger, and garlic. Whisk in 1/3 cup water and set aside.

3. Heat wok (I used a regular skillet) over high heat, until water droplets evaporate within 1 second. Add oil and swirl to coat wok. Add tempeh, and stir-fry two minutes. (If using tofu, this step will take longer. I cooked it until it was golden and "firm".) Add carrots and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.

4. Fluff quinoa with a fork, top with vegetables, and drizzle with miso-almond mixture.

Per 2 cup serving: 448 cal.; 24 g prot.; 17 g total fat (2 g sat fat); 0 mg chol.; 256 mg sod.; 13 g fiber; 9 g sugars